Taco Tuesday Revamped: A Delish Mexican Dish For Your Weekly Eats

Taco Tuesday Revamped: A Delish Mexican Dish For Your Weekly Eats

Entertaining is now made easy!

By Georgie Murray | 10th September 2019

Taco Tuesdays Mexican Mondays or Sangria Saturdays – however you incorporate a delish Mexican dish into your weekly eats, it’s a staple on many of our menus. We’ve teamed up with Skygate Brisbane Airport to help take your next Fiesta to another level with a revamp on tacos! With a 24/7 Woolworths, DFO Brisbane, more than 160 retail outlets and a brand new homemaker centre all in the one place, entertaining is made easy.

Recipe courtesy of Alejandra Utrera, winner on the Chef’s Line 2018 via Skygate.


Prep: 45 mins 

Serves: Four
Prep the chicken:
• 1 pack of tortillas
• 500g chicken breasts
• ½ onion
• 2 bay leaves
• 1 garlic clove, peeled

Place the chicken in a large pot filled with just enough water to cover the chicken. Add the onion, bay leaves, garlic and bring to the boil. Cover and simmer for 25 mins or until the chicken is cooked through. Remove from the pot (keep the stock to the side) and let cool. Shred the chicken.

Prep the sauce:
• 1 tin of diced tomatoes
• 1 tablespoon of canola oil
• 1 cup diced onion
• 1 garlic clove, minced
• 2 chillies
• Half a teaspoon of oregano
• Quarter of a cup of homemade chicken stock 
(set aside from the cooked chicken)

In a large frypan, heat the oil over medium heat. When hot add the onion and cook until soft and translucent (about three minutes). Add the garlic, chillies and tomatoes and cook for five minutes. Stir in the shredded chicken, oregano and quarter of a cup of the homemade chicken stock. Salt to your taste. To serve, place in the tortilla accompanied with queso fresco (feta cheese), pickled red onion, sexy guacamole, pico de gallo, salsa verde and lime wedges.



Prep: 5 mins
• 1 cup fresh lime juice
• 1 Habanero chilli
• 1 red onion, thinly sliced
• Salt

Mix lime juice and salt together and pour over the onion in a non-metallic bowl.
Let stand for at least 30 mins before serving. Garnish with chopped Habanero chilli.


Prep: 10 mins

Chill: 30 mins
• 2 fresh tomatoes, diced
• Half a red onion, chopped
• 1 tablespoon of coriander
• Quarter of a cup of fresh lime juice
• Salt to taste

Place all the ingredients in a bowl. Pour in the lime juice and mix well. Season with salt to taste.


Prep: 5 mins
• Half an onion
• Half a green capsicum
• 1 clove garlic
• Half a bunch of coriander
• 1 avocado
• Half a cup of olive oil
• Quarter of a cup of vinegar
• Salt

Add all the ingredients into a blender and blend well.


Prep: 10 mins
• 2 ripe avocados
• Half an onion
• 1 green chilli
• 2 tablespoons of chopped coriander
• 1 tablespoon of fresh lime juice
• Salt
• 1 tablespoon of pomegranate seeds
• 1 tablespoon of black sesame seeds

Cut the avocados, remove seed and scoop flesh out into a mixing bowl. Mash the avocado with a fork. Add lime juice, onion, chilli and coriander. Season with salt. Garnish with pomegranate and sesame seeds and serve with fresh crusty bread or tortilla chips.

All ingredients available at Skygate and for more kitchen inspiration, check-out Skygate’s Instagram!

Visit today via the Skygate exit on Airport Drive, Brisbane Airport.


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Article by Georgie Murray

Georgie is a Journalist with a knack for bad jokes and dating disasters. A total open book, there’s no topic off limits for this Rod Stewart enthusiast. Starting her career in Broadcast Journalism, Georgie has since gone back to basics of the written word with a particular love for taboo topics and fashion media.


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